Champagne Chicken Pasta

Celebrate your graduation with this elegant Champagne Chicken Pasta. The creamy champagne sauce pairs perfectly with tender chicken and al dente pasta for a dish that's both sophisticated and comforting.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb boneless, skinless chicken breasts

2 tbsp olive oil

1 tbsp unsalted butter

2 cloves garlic, minced

1 cup champagne

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

8 oz fettuccine pasta

1/4 cup chopped fresh parsley

Instructions

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

2. Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and let rest.

3. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

4. Pour in the champagne, scraping the bottom of the skillet to deglaze. Let it simmer and reduce by half, about 5 minutes.

5. Stir in the heavy cream and let the sauce simmer until it thickens slightly, about 3-4 minutes.

6. Add Parmesan cheese, stirring until melted and combined. Adjust seasoning with salt and pepper.

7. Slice the cooked chicken and return to the skillet, along with the cooked fettuccine. Toss until everything is well coated with the sauce.

8. Garnish with chopped fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.